Vegetable Stir Fry With Hoisin Sauce
|Sunflower oil||2 Tablespoon|
|Red onion||1 , sliced|
|Carrots||3 1⁄2 Ounce, sliced (100 Gram)|
|Yellow bell pepper||1 , deseeded and diced|
|Cooked brown rice||1 3⁄4 Ounce (50 Gram /1 Cup)|
|Mangetout||6 Ounce (175 Gram, Snow Peas)|
|Bean sprout||6 Ounce (175 Gram /1 1/2 Cups)|
|Hoisin sauce||4 Tablespoon|
|Snipped fresh chives||1 Tablespoon|
1) In a large preheated wok, heat the sunflower oil and stir-fry the red onion slices, carrots and yellow bell pepper for about 3 minutes.
2) Stir in the cooked brown rice, mangetout and beansprouts and stir -fry for a further 2 minutes.
3) Lastly stir in the hoisin sauce into the vegetables, mix well until thoroughly heated.
4) Spoon into the warm serving dishes, garnish with the snipped fresh chives and serve immediately.